Eggplant Tomato BakeCathleen Kuhlmunn • Longmont, Colo.1/2 c. All-purpose flour1/2 c. Dry bread crumbs2 Tbsp. Italian seasoning2 Eggs2 Tbsp. Water1 small Eggplant, sliced into 1/4-inch rounds1 Tbsp. Peanut oil1 (14 oz) jar Spaghetti sauce1 c. Ricotta cheese1 Tomato, thinly sliced1 (8 oz) pkg. Angle hair pastaPreheat oven to 350 degrees. In a plastic bag combine flour, bread crumbs and Italian seasoning, shake to mix. In a shallow bowl, whisk together eggs and water. Heat the oil in a large skillet over medium-high heat. Dip eggplant slices in egg, then place in the bag; shake to coat. Fry the slices in the skillet until golden brown on each side; remove and drain on paper towels. Spread thin layer of spaghetti sauce in the bottom of a 9-inch square baking dish. Cover with eggplant slices then top with more sauce. Mix together ricotta cheese and Parmesan cheese then spread over eggplant. Spread sauce over the cheese and top with tomato slices. Cover with more sauce and spread remaining cheese over top. Bake for 30 minutes or until cheese is melted and sauce is bubbling. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for about three minutes or until tender. Serve eggplant tomato bake over pasta.